Heat a large skillet over medium heat. Spray the skillet, or use a little oil/butter to prevent the eggs from sticking. Cooke the eggs; stirring until eggs are set, but still moist.

Remove from the heat and allow eggs to cool.

When cool, stir in the sour cream.

Spread eggs evenly into a lightly greased 9x13 glass baking dish.

Top with crumbled bacon.

Yum.

Don't forget the cheese.

Cover and refrigerate overnight.

In the morning, preheat the oven to 300. Uncover eggs, and bake for 15-20 minutes until hot and cheese is melted.

My family loves this breakfast too! In fact, when I called them to wish them a Merry Christmas, they had their eggs in the oven baking for their breakfast. I was touched that they decided to make it even when we were not there.

YUM! I have had some strange attraction to breakfast foods lately. In the past week alone, I've made 4 different breakfast dishes. It's unusual for us to eat breakfast like that, but we've been enjoying it :)

It does reheat pretty well -- it's best if you either reserve some fresh, crunchy bacon, or if you re-warm the dish in the oven so the bacon can get crunchy again. You can also easily cut the recipe in half.

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.